Black Pepper Free Ginger-Turmeric Turkey Meatball Soup with Asparagus

Total time55 min

Prep time20 min

Cook time35 min

Black Pepper Free Ginger-Turmeric Turkey Meatball Soup with Asparagus

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Ingredients

4 servings

For the meatballs

1 lb ground turkey
1 tbsp fresh ginger, finely grated
1 tsp ground turmeric
½ tsp fine sea salt
1 tbsp olive oil
Filippo Berio Olive Oil 25.3 fl oz Filippo Berio Olive Oil 50.7 fl oz Bertolli Cooking Olive Oil 50.72 oz Pompeian Olive Oil Classic Mediterranean - 16 Fl. Oz.Vigo® 100% Pure Olive Oil
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For the soup

1 tbsp olive oil
1 medium yellow onion, finely diced
3 medium carrots, peeled and sliced into ¼-inch rounds
1 tbsp fresh ginger, finely grated
1 tsp ground turmeric
6 cups chicken broth
1 bunch asparagus (about 12 oz), tough ends snapped off, cut into 1-inch pieces
1 tsp apple cider vinegar
salt, to taste

For serving

2 tbsp fresh parsley, roughly chopped (optional)

Instructions

1
Preheat the oven to 425°F (220°C) and line a rimmed baking sheet with parchment paper.
2
In a large mixing bowl, combine the ground turkey, 1 tbsp grated ginger, 1 tsp turmeric, 1/2 tsp salt, and 1 tbsp olive oil. Mix gently with your hands until just combined — do not overwork the mixture. Roll into 1-inch balls (about 20–22 meatballs) and arrange in a single layer on the prepared baking sheet.

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